Description
This rich and comforting chowder combines sweet corn, tender crab meat, and a creamy, flavorful broth. Infused with subtle spices and herbs, it’s a satisfying seafood soup that feels both elegant and cozy—perfect for a special meal or a hearty starter.
Ingredients
Scale
For the Base:
2 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
For Flavoring:
3 cups corn kernels (fresh or frozen)
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
For the Creamy Texture:
2 cups seafood stock
1 cup heavy cream
1/2 cup whole milk
For Protein:
1 pound lump crab meat (fresh or canned)
To Taste:
Salt and freshly ground black pepper
2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and celery, and sauté for 4–5 minutes until softened.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the corn, smoked paprika, cayenne pepper, thyme, and rosemary. Stir well to coat everything in the spices.
- Pour in the seafood stock and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to develop flavor.
- Reduce the heat and stir in the heavy cream and milk. Simmer gently for another 5–7 minutes without boiling.
- Add the crab meat and cook for 3–5 minutes until heated through.
- Season with salt and black pepper to taste.
- Stir in the chopped parsley just before serving.
- Serve warm, optionally with crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 380 kcal per serving